Description
This flourless chocolate cake is rich, fudgy, and naturally gluten-free. Made with simple ingredients, it has an intense chocolate flavor and a smooth, melt-in-your-mouth texture. Perfect for special occasions or an everyday indulgence!
Ingredients
Scale
For the Cake:
- 1 ¼ cups (213g) semisweet chocolate chips
- 1 stick (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 large eggs + 1 egg yolk
- ½ cup (43g) Dutch-process cocoa powder
- ½ cup (120g) heavy cream, chilled
For the Topping:
- Powdered sugar, for dusting
- Freshly whipped cream or vanilla ice cream
- Fresh strawberries or raspberries
Instructions
1. Prepare the Pan
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch round cake pan with nonstick spray.
- Line the bottom with parchment paper and spray again.
2. Melt the Chocolate and Butter
- In a microwave-safe bowl, heat chocolate chips and butter in 30-second intervals, stirring after each, until melted and smooth.
- Whisk in sugar, espresso powder, salt, and vanilla extract. Let the mixture cool slightly.
3. Mix the Batter
- Add the eggs and yolk, whisking vigorously until fully incorporated.
- Sift in the cocoa powder and whisk until just combined.
4. Whip the Cream and Fold it In
- In a separate bowl, whip the heavy cream to medium peaks using an electric mixer.
- Gently fold the whipped cream into the batter with a spatula until smooth.
5. Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, until the edges are set but the center is slightly wobbly. The internal temperature should be 200°F (93°C).
6. Cool and Chill
- Let the cake cool in the pan for 10 minutes on a wire rack.
- Run a knife around the edges to loosen it.
- Cover and refrigerate for at least 6 hours, preferably overnight.
7. Serve
- Remove from the pan and dust with powdered sugar.
- Serve with whipped cream, ice cream, or fresh berries.
Notes
- Best served chilled for a dense, fudgy texture.
- Use high-quality chocolate (60-70% cacao) for the best flavor.
- For clean slices: Dip a sharp knife in hot water, wipe, and cut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French/Italian
Nutrition
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Protein: 5g